Chateau potatoes - recipes and secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chateau potatoes are a bright representative of French cuisine. It is a traditional side dish for boiled meat, fish or poultry. Let's get acquainted with the classic recipe for this dish together, as well as other variants with various additional products.

Which potato is suitable for the recipe?

In order to cook Chateau potatoes, only benign tubers are needed. You can take any size - large or small vegetables.

The best option is early varieties or young potatoes.

Classic recipe

Ingredients:

• potato;
• lean oil (or any vegetable oil);
• s alt and spices.

Chateau potatoes - recipe:

First you need to prepare the main component - sort, rinse, peel and rinse again in cold water.

Now cut each potato into wedges. But cutting sharp corners. We need such a result - slightly rounded slicesor almost regular cylinders with tapered edges. This is exactly the "Chateau" potato (see photo below) should be.

Then bring water to a boil in a saucepan (without s alt) and throw in the prepared tubers. Cook until almost done. But potatoes should not be allowed to boil.

Remove or carefully place the pieces in a sieve to drain the broth - it will be a serious hindrance when frying.

Then, heat the oil in a frying pan (or in a saucepan - it's more convenient) and place the potatoes there in one layer. Do not touch for a few minutes until a brown crust forms on the underside. Then turn over and fry again until golden brown. This should result in potatoes that are soft on the inside and crispy on the outside.

Remove from heat and sprinkle with s alt and spices to your liking. On hot, they will quickly disperse and the dish will become more aromatic.

Cooking secrets

• If you take young small potatoes for the recipe, you can not peel it. The thin skin is well digested and perfectly emphasizes the exclusivity of the dish.
• Sprinkle with s alt and spices the dish is better immediately after cooking. Otherwise, the oil will start to shoot from the s alt, and the spices will burn. As a result, the quality is lost and the products are spoiled.

Another recipe - stuffing method

1. French potatoes can also be cooked stuffed. To do this, you should resort to such a trick - cut raw potatoes into thin slices not completely tuber - you get an "accordion".
2. Put thin pieces of stuffing into it (for example, tomato, smoked-boiled pork belly, smoked or boiled sausage, sweet pepper or something else).
3. Blanch the stuffed "accordions" with a little water in a saucepan. Water should not reach the top of the stuffing. After boiling water, 10 minutes will be enough.
4. Put the potatoes on a greased baking sheet and bake in the oven until tender.

What else to add?

Sprinkle chopped cheese on a still hot dish, or bake with it if the second cooking option is used.

Sprinkle the finished dish with finely chopped spicy herbs - dill, parsley, basil, watercress or something else.

When frying or baking, add not only vegetable oil, but also butter. The latter will give the dish a mild creamy taste and aroma.

After cooking, you can cool the potatoes, and then breaded. First in beaten egg yolk and then in fine breadcrumbs.

Chateau potatoes can be cooked without cooking at all. Place the tubers cut into pieces on a baking sheet smeared with lard or oil. Bake in the oven at 170-180˚C for about an hour. The result will be the same as in the version with cooking. But, here you can show your imagination - before baking, grease the potatoes with sauce - homemade sour cream, store-bought mayonnaise or sour cream with mustard.